Monday, May 17, 2010

Salt Crusted Baked Fish

The fish says: "Hello! I am sleeping! In my salty sleeping bag!

Mmmm the garlic inside was yummy...

Although this fish dish uses 1.5 lb of kosher salt, the actual fish is not salty at all! Which means daddy can eat it guilt free! Mom and dad, you can do a small miniature version of this fish when you get a toaster oven, or you can go to wooyi's house and make a feast out of this with some salad!

Ingredients:

2 pounds of coarse or kosher salt

1 cup water

2 pound whole red snapper or whatever fish you prefer.

1 lemon

Extra virgin olive oil for drizzling

Garlic, basil, bay leaf, or whatever fresh you have handy

Instructions:

Preheat oven to 450 degrees

In a bowl stir together salt and water until combined well. On a large baking sheet spread half of the salt mixture in a rectangle just larger than the red snapper and set fish on top. Halve lemon crosswise and cut 3 slices from 1 half, reserving remaining half. Insert slices of lemon and herbs into cavity of fish. Pat remaining sale mixture over fish to cover completely and bake in the middle of oven for 20-25 minutes.

Rap all around edge of salt crust with the back of a large spoon to loosen and lift top off. De-bone, lift the meat and skin from the fish and put onto platter. Squeeze juice from reserved lemon half over fish and drizzle with oil.